I’ll be honest, the first time I made teriyaki chicken in the Instant Pot, I half expected it to end in disaster. I thought the sauce would burn or the chicken would dry out. Instead, what I got was a glossy, sweet, and savory dish that tasted like I had spent hours on it, when in reality it was done in about half an hour. This recipe is one of those chicken instant pot recipes that I keep going back to, because it’s fast, comforting, and flexible. It’s the kind of meal that works on a Tuesday night when you’re running out of energy, or on a weekend when you want something that feels special without being a project. You’ll recognize it as one of those Instant Pot Recipes Easy meals that can carry you through the week. What I love most is how this instant pot recipe tastes balanced. The sauce clings to each bite of chicken, the rice soaks up every last drop, and it somehow feels indulgent while still landing in the category of instant pot recipes healthy. If you’re hunting for Instant Pot Recipes Healthy options that don’t make you feel like you’re eating “diet food,” this dish is your answer.

1) Key Takeaways
2) Easy Instant Pot Teriyaki Chicken Recipe
3) Ingredients for Instant Pot Teriyaki Chicken
4) How to Make Instant Pot Teriyaki Chicken
5) Tips for Making Instant Pot Teriyaki Chicken
6) Making Instant Pot Teriyaki Chicken Ahead of Time
7) Storing Leftover Instant Pot Teriyaki Chicken
8) Try these Asian recipes next!
9) Instant Pot Teriyaki Chicken
10) Nutrition

1) Key Takeaways

This Instant Pot teriyaki chicken saves time without losing flavor.
You need simple ingredients you probably already keep in your kitchen.
The sauce thickens right in the pot and coats each piece of chicken.
It works well for meal prep or a quick weeknight dinner.

2) Easy Instant Pot Teriyaki Chicken Recipe

When I talk about easy dinners, this instant pot teriyaki chicken always comes to mind. The first time I made it, I expected a complicated process. Instead, it came together faster than ordering takeout. I set the pot, walked away, and returned to tender chicken in a sticky sweet glaze. Twice in that first week, I made it again. That tells you everything.

This falls into the category of instant pot recipes that just work. You press a few buttons, and before you know it, your kitchen smells like comfort. It’s both practical and satisfying, a rare combination for weeknight meals. It has become one of my personal chicken instant pot recipes staples.

If you’re trying to add more Instant Pot Recipes Healthy meals to your rotation, this fits well. The balance of soy sauce, honey, and ginger hits the sweet spot between indulgent and light. It’s one of those Instant Pot Recipes Easy wins that I rely on whenever time feels tight.

3) Ingredients for Instant Pot Teriyaki Chicken

Chicken Thighs or Breasts I’ve used both, and they both work well. Thighs give you more richness, but breasts make it leaner. Pick based on your mood and what’s in your fridge.

Soy Sauce A pantry staple that forms the base of the sauce. Low sodium works best so you keep the flavor without overwhelming saltiness.

Honey This adds natural sweetness that balances the savory sauce. It clings to the chicken and gives it that glossy finish we all crave.

Rice Vinegar A splash of tang keeps the sauce from feeling too heavy. I love how it brightens the whole dish with just a small amount.

Garlic and Ginger Fresh is the way to go here. The aroma when these hit the pot is enough to make your kitchen feel alive. They bring warmth and depth to every bite.

Cornstarch Slurry Two spoonfuls of cornstarch mixed with water thickens the sauce right at the end. It takes the dish from soupy to restaurant-level coating in minutes.

Sesame Seeds and Green Onions These finish the dish with a little crunch and freshness. They may look like garnish, but they add texture that makes each serving feel complete.

4) How to Make Instant Pot Teriyaki Chicken

Step 1 Place your chicken in the pot. It should fit in a single layer, but don’t stress too much if it overlaps a little.

Step 2 In a bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger. Pour this mixture over the chicken. The smell at this stage already hints at what’s coming.

Step 3 Seal the lid, set to high pressure, and cook for ten minutes. During those minutes, you can set the table, chop green onions, or sneak a bite of chocolate.

Step 4 When it’s done, let the pressure release naturally for five minutes. Then finish with a quick release. Open the lid, and you’ll see tender chicken bathing in sauce.

Step 5 Remove the chicken and cut or shred it. Switch the pot to sauté mode. Stir in the cornstarch slurry and watch the sauce thicken right before your eyes.

Step 6 Return the chicken to the pot, coat it with the sauce, and let it soak up the flavors. The dish now looks glossy and ready.

Step 7 Serve it over warm rice, top with sesame seeds and green onions, and enjoy. This instant pot recipe delivers comfort in every bite.

5) Tips for Making Instant Pot Teriyaki Chicken

Use thighs if you want richer flavor. They hold up well to pressure cooking and stay juicy. Breasts work too, but keep an eye so they don’t dry out. I’ve made it both ways, and each one has its fans in my house.

For healthier versions, skip extra sugar. The honey already gives enough sweetness. This way the recipe sits comfortably among instant pot recipes healthy without losing taste.

When thickening the sauce, be patient. Stir the cornstarch slurry slowly until it reaches the right texture. Rushing here makes it lumpy, and nobody likes lumpy sauce on tender chicken.

Finally, don’t forget the rice. Plain white rice works well, but brown rice adds more bite. I’ve even tried it over noodles, and it was just as satisfying. Instant Pot Recipes Healthy options don’t need to feel boring, and this proves it.

6) Making Instant Pot Teriyaki Chicken Ahead of Time

Meal prep fans, this section is for you. This chicken holds flavor even after sitting in the fridge. I like to cook a batch on Sunday, divide it into containers, and suddenly weekday lunches look a lot better.

To keep it fresh, store the chicken and sauce together. The sauce acts like a shield, keeping the chicken moist and tasty. When you’re ready to eat, reheat it gently, and the flavors bloom again.

If you want variety, use the leftovers in wraps, on salads, or even as a pizza topping. Each time it feels like a new meal, which helps fight that dreaded midweek food fatigue.

7) Storing Leftover Instant Pot Teriyaki Chicken

Leftovers rarely last long, but if they do, keep them in a sealed container. The fridge will hold them well for three to four days. I find the sauce actually deepens in flavor after a night.

When reheating, go gentle. A microwave works fine if you cover the container. On the stove, use low heat and stir often so the sauce doesn’t stick. Both ways bring back the shine without losing texture.

If you want to freeze it, portion the chicken with sauce in freezer bags. It keeps well for up to two months. Thaw in the fridge overnight before reheating. Instant Pot Recipes Easy like this make freezer meals worth keeping.

8) Try these Asian recipes next!

9) Instant Pot Teriyaki Chicken